Plastic chutney/ Raw papaya sweet chutney

Plastic chutney….na na plastic die toiri chutney noy πŸ˜‚πŸ˜‚πŸ˜‚. It is a sweet chutney prepared from thinly sliced raw papaya. This chutney is not very popular in restaurants but is popular in “onusthan bari” like Bengali weddings and “pujor bari”. The nomenclature of the chutney comes from the fact that, thinly sliced papaya on cooking becomes as transparent as plastic. Panch foron and the sukno lonka foron aromatizes the chutney. The added lime juice at the end balances the sweetness in the chutney.

Plastic chutney is easy to prepare and can be stored in refrigerator for at least a couple of weeks. I actually prepare this chutney quiet often. There are a few things which I need to mention about plastic chutney. Firstly, the papaya should be sliced as thin as possible to get the plastic effect. The papaya should not turn mushy and should hold their shape in the chutney. The best result is obtained when the papayas are cooked along with sugar.

prepare the chutney ahead of meal and serve it cold along with papad.

Peper plastic Chutney

A chutney often served in Bengali "onusthan bari"/celebrations
Course Dessert
Cuisine Bengali
Keyword bengalichutney, chutney, papayachutney, plasticchutney, sweetchutney
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 5

Ingredients

  • 1 cup of finely sliced raw papaya
  • 5 tablespoons of sugar (can be varied a bit according to choice)
  • ΒΌ teaspoons of salt
  • 2 teaspoons of lemon juice
  • 6-8 cashew nuts
  • 8-10 soaked raisins
  • Β½ teaspoon of paanch foron
  • 2 dry red chilies
  • 1 tablespoon of oil

Instructions

  • Peel the raw papaya and slice them as thin as possible.
  • Take a kadai, add the oil and heat it.
  • Now, saute the cashew nuts and raisins and keep them aside.
  • To the remaining hot oil add the dry red chilies and the panchforon.
  • Within a minute, as the room fills up with the aroma of the spices, add the sliced papaya.
  • Saute the papaya for 15-20 seconds and then add about 1 cup of water.
  • Add the salt and the sugar to the kadai and continue cooking the papaya on medium flame.
  • Add the soaked raisins and the fried cashew nuts to the kadai.
  • Once the papaya is cooked and the desired consistency of the chutney is achieved, turn off the flame.
  • Add the lemon juice to the chutney in the kadai.
  • Serve the chutney cold.

Notes

  1. The papaya should be sliced thinly to get the plastic effect.
  2. The papaya should not turn mushy and should hold their shape in the chutney.

Step by step instructions to prepare plastic chutney

Peel the raw papaya and slice them as thin as possible.

Take a kadai, add the oil and heat it.

Now, fry the cashew nuts and keep them aside.

To the remaining hot oil add the dry red chilies and the panchforon.

within a minute, as the room fills up with the aroma of the spices, add the sliced papaya.

Saute the papaya for 30 seconds to 1 minute and then add about 1 cup of water. Add the salt and the sugar to the kadai and continue cooking the papaya on medium flame.

Add the soaked raisins and the fried cashew nuts to the kadai.

Once the papaya is cooked and the desired consistency of the chutney is achieved, turn off the flame. Add the lemon juice to the chutney in the kadai. Serve the chutney cold.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com



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